Black Bean & Rice Enchiladas: Fast, Easy and Delicious

Dinner In Under An Hour

Need an idea for a tasty dinner the whole family will love? This recipe checks all the boxes for a busy family: fast, easy and tasty. Our black bean and rice enchiladas are just bursting with flavor. A little spicy, a little smoky and a lot delicious, this dish can be easily modified to suit the carnivores and plant lovers in your life too!

Give this a try tonight! Don’t forget to share a pic with #TakingOnHealthy.

Ingredients:

• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (15 ounce) diced tomatoes
• 3 chopped chipotles in adobo sauce
• ¼ cup Picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ¼ teaspoon crushed red pepper flakes
• 2 cups cooked brown rice
• 8 flour tortillas (6in), warmed
• 1 cup salsa
• 1 cup reduced-fat shredded cheddar cheese
• 3 tablespoon chopped fresh cilantro leaves

Directions:

1. Preheat oven to 350 degrees. In large skillet, heat oil over medium heat. Add chopped pepper, onion and garlic; sauté until tender.
2. Add beans, diced tomatoes, chilis, Picante sauce, chili powder, cumin and red pepper flakes. Heat to boiling, reduce to simmer and add rice. Cook for 5 minutes.
3. Spoon about ½ cup of mixture into each tortilla. Fold over and roll. Place seam-side down in a 13 x 9 cooking dish coated with cooking spray.
4. Finish all 8 tortillas and spoon any remaining rice mixture around the sides of the dish. Top tortillas with salsa. Bake covered for 25 minutes.
5. Uncover, sprinkle with cheese and continue to bake 3-5 more minutes until cheese is melted. Sprinkle with cilantro to serve.

Nutrition Information per serving:

Serving size: 1 enchilada
Makes: 8

Calories:	279
Fat:	8 g
Carbs:	39 g
Sugar:	4 g
Protein:	11 g
Fiber:	5 g
Sodium:	807 mg

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